Authentic chili verde is a flavorful Mexican dish featuring tender chunks of pork simmered in a tangy, green tomatillo sauce. Here’s a traditional recipe to get you started:
Authentic Chili Verde
Ingredients:
- 2 lbs pork shoulder or pork stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound tomatillos, husked and rinsed
- 2-3 green chilies (such as Anaheim or poblano), roasted, peeled, and seeded
- 1-2 jalapeños, seeded (optional, for extra heat)
- 1 cup chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup fresh cilantro, chopped
- 1 tablespoon lime juice
Instructions:
- Prepare the Tomatillos and Chilies:
- Preheat your broiler or grill. Place the tomatillos on a baking sheet and broil until they are charred and soft, about 5-7 minutes, turning once. Do the same with the green chilies until they are blackened and blistered. Let cool, then peel and remove seeds from the chilies.
- Make the Sauce:
- In a blender, combine the charred tomatillos, green chilies, jalapeños (if using), and garlic. Blend until smooth. Set aside.
- Cook the Pork:
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes and cook until browned on all sides. Remove the pork and set aside.
- Sauté the Onions:
- In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes.
- Combine Ingredients:
- Return the browned pork to the pot. Add the tomatillo-chili sauce, chicken or vegetable broth, cumin, oregano, salt, and pepper. Stir to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened. Stir occasionally.
- Finish and Serve:
- Stir in the chopped cilantro and lime juice. Adjust seasoning with additional salt and pepper if needed.
- Serve:
- Serve hot with warm tortillas, rice, or beans.
Enjoy your authentic chili verde!
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